For dessert: eclair sundaes! Yes please! From Colleen Grapes (is that a chef name or what?), pastry chef of The Red Cat and The Harrison.
Smoked trout rilletes with pickled apples and a tarragon bread pudding w/ salsify by the Executive Chef of The Works Catering, Tessa Liebman, rounds out the savory crew.
Venison burger on a miso bun by chef Brad Farmerie of, amongst others, PUBLIC. You may also remember him from the second season of The Next Iron Chef.
Onto the main events:
Luis Nieto’s (of The Palm Tribeca) smoked ribeye with horseradish cream and creamed spinach. Mmm cream.